Geheimnisse der Profiküche: Kochkurs Fonds & Saucen mit Spitzenköchin & Buchaut

How are the intense aromas created that make a dish truly special? In this cooking course, top chef & book author Viktoria Fahringer will show you step by step how to prepare broths and sauces like in a professional kitchen – explained in an understandable way and immediately applicable. Classic broths and fine sauces are the invisible backbone of any demanding kitchen. In this intensive basic course, Viktoria Fahringer opens up the world of professional foundational work: You will learn how to prepare broths, reductions, and classic sauces not only correctly but with flavor, technique, and system. Whether for meat, fish, or vegetables – this knowledge is the key to more depth, balance, and aroma in your cooking. Viktoria will not only show you the recipes but will also explain the logic behind each step so that you can confidently apply the craft at home. What you will learn: - How to properly prepare classic broths from bones, vegetables, and herbs - Techniques for reduction, clarification, and storage - Building and refining classic sauces - Tips from the professional kitchen for every everyday situation The focus is on craftsmanship, flavor, and understanding – not on complicated tricks. The goal is for you to work with clarity and routine in your kitchen and to master demanding basics confidently. Experience the essence of cooking – and learn the art of broths and sauces. Included in the course fee per participant: - Coffee and water before and during the course - "Hey! Viktoria" cooking apron to take home - Recipe script from Viktoria Fahringer - All materials during the course Important note: You will take home several samples directly – suitable screw-top jars will be provided by us. This course not only delivers knowledge but also real results to take home.